food

Peppermint cream cupcakes: Creative, rich and creamy treats

Everybody loves cake and when you can eat it with your hands, even better. Chocolate is one of the most popular cupcake flavours and with peppermint, everything is made better. The fresh taste of mint with the rich chocolate is a dance of flavour that everyone can enjoy. Not only do they look great, but the decoration options are endless. This is even more fun when you have a big game like when the Springkboks have a rugby game.

Peppermint cream cupcakes tips

The simple cake rough mixture is all chocolate goodness but you can also add a drop of mint essence in there if you want to add to the fun. The icing is creamy and light with a great colour when you have the colouring down. You can get creative with how you pipe and decorate the cupcakes like adding chocoalte or colourful sprinkles. You can also make fun faces for your Halloween or Christmas festivities.

Whether you have a Springbok game to watch, a Halloween or Christmas event, cupcakes should be on the menu. Try our peppermint cream cupcakes.

food, peppermint cream cupcakes: creative, rich and creamy treats

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Peppermint cream cupcakes recipe

0 from 0 votes Recipe by Gary Dunn Course: DessertCuisine: GlobalDifficulty: Easy Servings

12

servingsPrep time

20

minutesCooking time

15

minutesTotal time

35

minutes

Ingredients

    100 g self-raising flour

    pinch salt

    1 dsrtsp cocoa

    120 g butter or margarine

    120 g castor sugar

    eggs, lightly beaten

  • For the icing
  • 225 g icing sugar

    2 tbsp water

    2-3 drops green food colouring

    3 drops peppermint essence

  • For the decoration
  • chocolate peppermints

Method

  • Sieve flour and salt together.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs, one at a time. Fold in the dry ingredients with a metal spoon.
  • Place in a well-greased muffin tin with a bout 12 sections and bake in the centre of a 180°C oven for 10-15 minutes. Remove from tins and cool upright on a wire tray.
  • For the icing
  • Sieve the sugar twice. Add the water very gradually and beat well after each addition. The icing should be stiff enough to coat the back of a wooden spoon.
  • So as not to alter the consistency, the peppermint essence and green colouring should be added after 1 tablespoonful of water.
  • Put a spoonful of icing on to each cake and spread over the top. Halve a chocolate peppermint cream and place one half upright in the centre.

Notes

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Do you want to make more great dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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